Kudzu vine root health wine and preparation method thereof

A technology of health wine and kudzu root, applied in the field of health care products, can solve the problems of high energy consumption, reduction of health care effect of kudzu root wine, and damage to nutrients, etc., and achieve the effect of increasing the content of reducing sugar, ensuring alcohol content and taste, and reducing nutritional loss

Inactive Publication Date: 2015-04-29
HUNAN UNIV OF SCI & ENG
View PDF4 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the preparation process of the traditional kudzu root wine, in order to make the nutrients in the kudzu root be separated out fully, it is inevitable to carry out high-temperature cooking to the pretreated raw materials. On the one hand, the high-temperature cooking

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Kudzu vine root health wine and preparation method thereof
  • Kudzu vine root health wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0036] Please refer to figure 1 , The method for preparing Pueraria lobata health wine provided by the present invention includes the following steps:

[0037] Step 101: Wash the fresh Pueraria lobata root, add water 5-7 times its weight, smash and squeeze the juice to obtain Pueraria lobata root liquid;

[0038] Due to the high nutrition of Pueraria lobata root, the present invention uses fresh Pueraria lobata root as the raw material for the preparation of health wine; in addition, in the process of crushing and squeezing the juice, it is preferable to add 5-7 times of water. The concentration is appropriate to meet the needs of subsequent saccharification and fermentation. In addition, for the nutrition of Pueraria lobata root, it is preferable to use Pueraria lobata root with a water content of 57-59% by weight and a starch weight content of 22-24%. Since the ratio of water to starch content of the Pueraria lobata root is appropriate, it is very beneficial to the subsequent s...

Embodiment 1

[0051] Take 30 grams of fresh Pueraria lobata root (water weight content of 57-59%; starch weight content of 22-24%), wash and slice, add 150 grams of water, crush and squeeze juice with a tissue masher to obtain Pueraria lobata juice. Add 0.01 g of cellulase, 0.07 g of saccharification enzyme, and 0.15 g of α-amylase into the Pueraria lobata root liquid, stir and mix, and saccharify at 60° C. for 3 hours to obtain saccharified raw materials. Add 1.08 g of raw rice koji after saccharification, 100 g of raw starch, stir and mix, and ferment at 37° C. for 7 days to obtain fermentation broth; centrifuge the fermentation broth at 8000 r / min for 20 min to obtain Pueraria lobata health wine.

Embodiment 2

[0053] Take 30 grams of fresh Pueraria lobata root (water weight content of 57-59%; starch weight content of 22-24%), wash and slice, add 180 grams of water, pulverize and squeeze the juice with a tissue masher to obtain Pueraria lobata juice. Add 0.01 g of cellulase, 0.07 g of saccharification enzyme, and 0.15 g of α-amylase into the Pueraria lobata root liquid, stir and mix, and saccharify at 60° C. for 3 hours to obtain saccharified raw materials. The saccharified raw materials were added to 1.26 grams of raw rice koji, 100 grams of raw starch, stirred and mixed, and fermented at 37°C for 7 days to obtain fermentation broth; the fermentation broth was centrifuged at 8000 r / min for 20 minutes to obtain Pueraria lobata health wine.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides kudzu vine root health wine and a preparation method thereof and belongs to the field of health products. The preparation method of the kudzu vine root health wine comprises the following steps: (1) washing fresh wild kudzu vine root, adding water with the weight of 5-7 times of the weight of the fresh wild kudzu wine root, smashing, and juicing to obtain kudzu vine root liquor; (2) adding cellulase, a saccharifying enzyme and alpha-amylase into the kudzu vine root liquor, and saccharifying to obtain a saccharified raw material; (3) respectively adding a yeast for uncooked materials, with the weight of 0.5-0.7% of the weight of the kudzu vine root liquor, and raw starch with the weight of 3-4 times of the weight of the wild kudzu vine root into the saccharified raw material, and fermenting to obtain fermentation liquor; and (4) centrifuging the fermentation liquor, and collecting clear liquid, and thus obtaining the kudzu wine root health wine. The preparation method of the kudzu vine root health wine has the advantages that an uncooked material brewing method (the yeast for uncooked materials is added in a fermentation process) is adopted, operation of steaming the raw material at high temperature is eliminated, energy consumption is reduced, and nutrition loss of the kudzu vine root liquor is also reduced.

Description

Technical field [0001] The present invention relates to the field of health products, in particular to a method for preparing pueraria lobata health wine and the pueraria lobata health wine prepared by the method. Background technique [0002] Pueraria lobata food is not only rich in nutrients, but also improves the microcirculation of blood in the brain and plays a role in decompression. It has a positive effect on the circulatory system. The flavonoids extracted from Pueraria lobata root can increase the blood flow of the brain and coronary vessels, which is mainly manifested in increasing the amplitude of microvascular movement. Puerarin in Pueraria lobata can reduce coronary vascular resistance and increase coronary flow, which is beneficial to improve the balance of oxygen supply and demand of ischemic myocardium, and also has obvious anti-arrhythmic effects. Pueraria is rich in flavonoids and puerarin, and the content and activity of isoflavones far exceed those in soybean...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 何福林邵金华李治章李玲刘小文姜红宇刘健王宗成陈小明吕宏再张存根陈修文王峥
Owner HUNAN UNIV OF SCI & ENG
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap